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| 1/2 Tasse | Onion chopped |
| 1/2 Tasse | Leeks thinly sliced |
| 2 Esslöffel | olive oil |
| 1/2 Tasse | white wine dry |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | Cloves garlic crushed |
| 19 x ca. 30 g | Can Tomatoes |
| 1/4 Tasse | butter or margarine |
| 1 x ca. 450 g | Package Frozen Flounder |
| | Fillets, defrosted and |
| | Coarsley cut |
| 12 | Clams, well washed |
| 1 x ca. 450 g | Package Frozen Cod Fillets, |
| | Defrosted and coarsley cut |
| 1 | Frozen Lobster Tail, |
| | Defrosted and sliced |
| 1 Teelöffel | flour |
| 2 Esslöffel | water |
| 2 Esslöffel | Parsley, coarsley chopped |
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Put onions, leeks and oil in a large, heavy saucepan. Cook slowly until onions are tender but not brown. Add wine, salt, pepper, garlic and tomatoes. Cook over low heat for 10 minutes. Heat butter in a skillet; add flounder, clams in shells, cod and lobster. Cover and cook slowly for 15 minutes. Blend flour and water. Stir into the tomato sauce. Add fish; heat. Serve in bowls sprinkled with parsley.
315-786-1120
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